Apple juice from the Thermomix®: blend 1200 g apples with 20 g lemon juice for 20 seconds at speed 7, heat for 15 minutes at 80°C and strain through a fine sieve into sterilised bottles. 1 litre of juice in 29 minutes, no sugar and no additives.
Apple Juice in the Thermomix®
Ingredients 0 / 2 ✓
- 1200 g apples
- 20 g lemon juice
Instructions 0 / 3
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1
Blend the apples.
Wash the apples thoroughly, quarter them and remove the cores. Place the apple quarters and lemon juice in the mixing bowl and blend for 20 seconds / speed 7.
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2
Heat the apple juice.
Heat the apple puree for 15 minutes / 80°C / speed 1, then strain through a fine sieve into sterilised bottles.
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3
Cool the apple juice.
Leave the apple juice to cool, store in the fridge and use within a few days.
Tip: If your apples are on the tart side, you can add a little sugar to taste in the second step.
Video
Nutrition per serving
20 seconds at speed 7: blend the apples and heat at 80°C
Wash 1200 g of apples, quarter them and remove the cores. Leave the skin on as it gives the juice more flavour and colour. Place the apple quarters with 20 g of lemon juice in the mixing bowl and blend for 20 seconds at speed 7. The lemon juice stops the juice from turning brown.
Heat the apple puree for 15 minutes at 80°C at speed 1. The heat draws out more juice from the apples and kills any bacteria. Then pour through a fine sieve into a bowl. For a clear juice, line the sieve with a clean tea towel. For a naturally cloudy juice, use the sieve alone. Fill the finished juice into sterilised bottles and seal them.
Elstar, Boskoop, Braeburn: which apples give the best juice
Sweet varieties such as Elstar, Gala or Golden Delicious produce a mild, sweet juice. Tart varieties such as Boskoop or Granny Smith bring more freshness. The best result comes from a mix: two thirds sweet, one third tart apples. The 1200 g in the recipe works out at roughly 6 to 8 medium-sized apples. Windfall apples work well too, just cut away any bruised or brown patches generously.
Pasteurising: how to keep the juice for up to 12 months
Without pasteurising, the juice keeps in the fridge for 3 to 4 days. To store it for longer, pasteurise the bottles: fill a large pot with water, place the sealed bottles inside (water level should reach halfway up the bottles) and heat to 72°C. Hold at that temperature for 20 minutes, then remove the bottles. Stored in a cool, dark place, the sealed apple juice will keep for up to 12 months.
Pear, carrot, ginger: 4 variations for the juice
- Apple and pear: Replace half the apples with ripe pears. Makes the juice milder and sweeter.
- Apple and carrot: Add 300 g of carrots to the 1200 g of apples. Cut the carrots into small pieces so the Thermomix® blends them cleanly.
- Apple and ginger: Blend in 20 g of fresh ginger. Adds a little heat and is warming in winter.
- Apple and cinnamon: Add half a cinnamon stick while heating and remove before filling the bottles. Tastes like liquid apple cake.
More juices and syrups from the Thermomix®
If you enjoy making your own drinks, we have more recipes to explore: blackcurrant syrup for summer lemonade, lemon and ginger syrup for colds, rhubarb syrup in spring and iced tea syrup for hot days. Our sugar syrup (simple syrup) is also a handy base for cocktails and soft drinks.
3 days in the fridge, frozen for up to 6 months
Without pasteurising, store the juice in the fridge and use within 3 to 4 days. Freezing is also an option: pour the juice into freezer-safe containers (not filled to the brim, as liquid expands) and store for up to 6 months. To defrost, transfer to the fridge overnight. If you want to process more apples in one go, double the recipe. 2400 g of apples fit in the mixing bowl, but increase the blending time to 30 seconds.
Why our apple juice uses fewer apples than other Thermomix® recipes
Many recipes online call for 1500 to 2000 g of apples per litre of juice. We get that litre from 1200 g. The key is heating to 80°C: the cell walls break down and release significantly more juice. We leave the skin on but remove the core, because apple pips contain bitter compounds (amygdalin) that can make the juice slightly bitter. Many other recipes blend with the core left in, which is quicker but costs you flavour. We use no sugar at all, because a good mix of varieties (two thirds sweet, one third tart) brings plenty of natural sweetness. For longer storage, pasteurise at 72°C for 20 minutes and the juice will keep for 12 months instead of just 3 days in the fridge.
